Few chefs are as committed to Sunshine Coast produce as David
Rayner. The word "local" is stamped all over his menu, describing
everything from organic kale to barbecued chicken. The region is
clearly the hero of the show at this relaxed riverside eatery, with
culinary trickery renounced to let the ingredients shine in
exceedingly generous portions. Consider entrées such as super-sweet
spanner crab tossed with refreshingly tart ruby grapefruit, daikon
and coconut and served on betel leaves, or main courses such as
charry-edged, half barbecued chicken humming with chilli in a lime,
shallot and tarragon dressing. Simple desserts might include
Yandina figs with a delicate honey mousse. Service is informed,
personable and in keeping with the stunning location, overlooking
waters whipped by cooling breezes. With a glass of wine from the
food-friendly, international list, it's a sublime spot to while
away an afternoon or evening.